This classic stroganoff recipe features thin slices of sautéed beef with mushrooms and onions in a sour cream sauce, all served over buttery egg noodles. It’s a rich yet homey meal that comes together quickly enough to make even on a weeknight.
Use reduced-fat sour cream at your own risk; it will likely curdle.
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This was solid. I did add goth garlic and Worcestershire as some of the reviewer recommended. And I kept the mushrooms quartered, no smaller. It was excellent and inhaled by my family.
Perfect dish for breakfast.
I made the stroganoff twice - once as written and once with changes and my preferences. The recipe as written is very very nice. The 4-star rating has do do with the top round was noticeably tough. The onions were crunchy and I thought the mushrooms shouldn’t be as thinly sliced. The overall taste was excellent, however I’ve never had stroganoff without Worcestershire and I’ve decided that I prefer to have it in my stroganoff.
The 2nd time making the recipe I used sirloin strips, thinly sliced the onion and cooked them first and then added cremini mushrooms cut in four (if I used buttons I would leave whole). After adding the beef and stirring the sauce I stirred in 1 tsp Worcestershire sauce.
Loved it! Changed the order of things a bit, sauteed the onions first, added a big clove of garlic, minced, then the mushrooms. Also put the beef back into the pan before adding the sour cream, and added a spoonful of Dijon mustard, and fresh dill with the chives. Would definitely make it again.
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